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Raspberry-Peach Freezer Jam

My local grocery store had some very ripe fruit on sale so I grabbed some fresh raspberries and a few peaches so I could make a batch of freezer jam. I was so happy to see the sale because we just used our last jar of strawberry freezer jam and I needed to replenish our supply. I thought the raspberry-peach freezer jam would be tasty but I didn’t want a ton of seeds so I pressed half of the raspberries through a sieve to remove most of the seeds and did a small dice on the peaches. The jam turned out wonderful! It is sweet with a really nice flavor combination of raspberries & peaches and we all think it’s delicious.

Wash the raspberries. Remove half to a thin wire sieve, and mash the berries very well into a bowl, this will remove the seeds and will produce a raspberry puree. The raspberry puree and the remaining whole raspberries needs to be 3 cups total. Dice the peaches; you will need exactly 1 cup. Side Note: Make sure you have a total of 4 cups of fruit/puree.

Note: Reducing sugar, water, pectin, raspberries, or peaches will result in set failures. USE EXACT AMOUNTS.

Add exactly 3 cups of sugar, 1 cup of water and one packet of pectin to a saucepan. Bring mixture to a boil on medium high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.

Quickly stir puree from the mashed raspberries into the hot sugar mixture along with the remaining whole raspberries and diced peaches. Stir until thoroughly mixed. Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; Cover. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in the freezer for up to 1 year.

Side Note: The fruit will float to the top of the jam during the cooling process. Stir the jam once it has cooled and is starting to set. This will allow the fruit to be distributed throughout the jar and it will have a nicer appearance.

Raspberry-Peach Freezer Jam

Ingredients

6cupsfresh red raspberries

3-4ripe peaches, peeled, pitted & diced small

3cupswhite sugar(must use exact amount)

1packageLess sugar pectin(I used Sure-Jell)

1cupwater

Instructions

Wash the raspberries. Remove half to a thin wire sieve, and mash the berries very well into a bowl, this will remove the seeds and will produce a raspberry puree. The raspberry puree and the remaining whole raspberries should be 3 cups total.

Peel, pit, and small dice the peaches; you will need exactly 1 cup.

Side Note: Make sure you have a total of 4 cups of fruit/puree.

Note: Reducing sugar, water, pectin, raspberries, or peaches will result in set failures. USE EXACT AMOUNTS.

Add exactly 3 cups of sugar, 1 cup of water and one packet of pectin to a saucepan.

Bring mixture to a boil on medium high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.

Quickly stir puree from the mashed raspberries into the hot sugar mixture along with the remaining whole raspberries and diced peaches. Stir until thoroughly mixed.

Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; Cover. Let stand at room temperature for 24 hours until set.

Refrigerate up to 3 weeks. Otherwise, store in the freezer for up to 1 year.

Tip: The fruit will float to the top of the jam during the cooling process. Stir the jam once it has cooled and is starting to set. This will allow the fruit to be distributed throughout the jar and it will have a nicer appearance.

It sounds delicious, and looks really pretty. I might consider coarsely chopping the peaches in the food processor. I think that might give it a more spreadable texture. That’s what I did when I made peach jam a while back.